If we were to divide foods into social statuses, truffles — the mushrooms, not the chocolates — would be among the elite: caviar and oysters, escargot and Kobe beef. The chocolates, too, might fraternize in such social circles. White truffles in particular, whose season spans between late fall into early winter, are among the world’s most expensive fungi and overall ingredients for their rarity, their delicate nature and their robust, earthy flavor. The Troy-based company Old World Truffles aims to convert all varieties of the highly sought-after mushroom from a luxury into a pantry staple for metro Detroit chefs to home cooks alike. The notion that truffles could be accessible for ever
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